e proteinase food fields .
Both Beer-mashing and Beer Brewing Tannin are high pure tannic acid extracted from Chinese gallnut with physical method. They can reduce aldehydes in beer, enhancing non-biology stability and flavor stability of beer.
Beer-mashing tannin acid is suitable to brewage saccharificationorin boiling process, adsorbing high polymer protein in wort, enhance beer antioxidant capacity.
Beer Brewing Tannin is suitable to brewage fermentation, storage and filtration, adsorbing hi